I did it again. I let my blog take a backseat, watched it get lonelier and lonelier and my blog stats get more and more depressing. I’m not sure if juggling work and a blog is ever an easy task, but it’s beginning to get the better of me!
This Saturday I decided, enough is enough. I had a gorgeous collection of chocolate chips waiting to be used up and a pack of macadamia nuts I splurged on. Cookies had to happen.
Thick, puffy, soft, chewy. Bursting with rich macadamia nuts and sweet white chocolate. Not for the faint hearted.
I’m not a fan of nuts or dry fruits of any kind. I’m a weird Indian like that because we love that stuff in our sweets. But these little macadamia nuts, them I like. I first tried these cookies when I worked at Subway in Australia for a few months. And so, when I got these white chocolate chips, the cookies almost made themselves. Almost.
The recipe is adapted from here. The biggest change I made was to halve the amount of sugar the recipe called for. Extra sweet cookies are a big no-no for me and since white chocolate already contains sugar, I wasn’t about to take a chance. The result was just perfect.
I baked the cookies for longer as well to ensure the edges are slightly crispy. The centers remain soft, chewy and thick, thanks to chilling the cookie dough.
Macadamia nuts are expensive in India, so I think hazelnuts would be a great substitute, they work out a little cheaper. But if you’re going for the classic, I’d suggest sticking with these. They are rich, creamy and buttery. You won’t regret the expense 🙂
I’m taking these cookies to Fiesta Friday this week and I think they’ll be loved 😀
What you’ll need:
2 cups + 2 tbsps flour
1/2 tsp baking soda
3/4 cup salted butter (170 gms)
1/2 cup brown sugar
1/4 cup caster sugar
1 large egg + 1 egg yolk
2 tsps vanilla essence/extract
3/4 cup white chocolate chips
3/4 cup macadamia nuts, roughly chopped (one 80 g pack)
What to do:
1. Sift the flour and baking soda. Set aside.
2. In a medium bowl, cream the butter and sugars till soft and fluffy.
3. Add the egg and egg yolk along with the vanilla and beat well.
4. Stir in the flour gradually and then fold in the chips and nuts. Use a bit of arm strength to get the dough together, it will be thick and sticky.
5. Cover the bowl and chill for about 1 hour up to 5 days.
6. When ready to bake, preheat the oven to 160 C and grease a baking tray.
7. Take tablespoons of the chilled dough, shape into a ball and place on the tray, flattening the tops slightly. Leave at least an inch between each.
8. Bake for 10 to 15 minutes depending on how much browning you like.